In a bowl, mix:
2 cans cream of chicken soup
2 cups sour cream or 2 bricks cream cheese, softened
1 can green chili's
1 can sliced olives
2 cups shredded cheese
1/2 cup milk
1 can mild, red enchilada sauce
(take 1/3 out and set aside and add 1/4 cup more milk or until saucy)
To the rest of the mixtures, add:
Cooked chicken breast, chopped (about 5 breasts) OR 5-6 cups
Need 12 Flour tortillas
In a 9x13 pan, pour a little of sauce mix on bottom of pan. Fill tortillas with chicken mixture, roll and line up in pan. Pour the rest of the sauce over the top and top with cheese. It usually makes more than one pan. I freeze the 2nd pan and cook another night.) Bake at 350 degrees, uncovered for 30-40 minutes
**If you have less than 6 cups of chopped chicken, you may want to reduce suace and only use 9-10 tortillas. Its better with LOTS of chicken and less sauce.**
